Lunar New Year Braised Lion’s Head Meatballs (獅子頭) with Premium Thai Hom Mali Jasmine Rice 🍚🧧🐍🦁

Описание: Lunar New Year Braised Lion’s Head Meatballs (獅子頭) with Premium Thai Hom Mali Jasmine Rice 🍚🧧🐍🦁 LION HEAD MEATBALLS 500g extra firm tofu, pressed for 30 mins 1/2 carrot, finely diced 5 Water chestnuts, finely diced 3 shiitake mushrooms (rehydrated), finely diced 1 tbsp Vegan oyster sauce 1/2 tbsp Sesame oil 1/2 tsp white pepper 4 tbsp cornstarch 1 tbsp soy sauce 1/3 cup panko bread crumbs 2 tsp mushroom seasoning Oil, for deep frying VEGETABLES 2 tbsp oil 6 leaves Napa Cabbage, roughly chopped 1 shiitake Mushroom (rehydrated), sliced 1 cup shiimeji mushrooms, trimmed 3 slices Ginger 4 cloves garlic, roughly chopped BROTH MIXTURE 2.5 cup water 1 tbsp vegetable stock powder (I use tassel beef-style) 1 tbsp mushroom seasoning 1 tbsp Shaoxing wine 1 tsp vegan fish sauce 2 tsp Cornstarch 1/2 tsp Sesame oil Shake of white Pepper TO SERVE Sunrice Premium Thai Jasmine Rice! Sesame seeds Spring onions Put some Sunrice Premium Thai Jasmine Rice on to cook (don’t forget to rinse well!) so it’s ready when the meatballs are! Mash tofu in a bowl using your hands - take your time and mash well! Add all meatball ingredients into the bowl (except oil) then mix lightly to combine - I like to use my hands. The mixture should stay together when you squeeze a small amount in your hands. Form small large ping pong sized balls with your hands. Take your time to compact them so they stay in shape. Deep fry in hot oil (190ºC) for a few minutes til golden brown. Set aside on some paper towel. In a mixing jug, mix all broth mixture ingredients together until cornstarch is dissolved. In a large pot (I use a large Chinese clay cooking pot) heat 2 tbsp oil and add ginger, garlic, shiitake mushroom and shimeji mushrooms. Sautee for a minute before covering with the Napa cabbage. Arrange the meatballs on top. Give the broth mix a quick stir incase cornstarch has settled at the bottom then pour over the ingredients (it doesn’t necessarily have to cover the meatballs) bring to the boil then simmer until you’re ready to serve! Garnish with sesame seeds and spring onions and serve immediately over hot fragrant jasmine rice!